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Major Group
1
Managers
Sub-Major Group
14
Hospitality, Retail And Other Services Managers
Minor Group
141
Hotel And Restaurant Managers
Unit Group
1412
Restaurant Managers
Small Unit Group
1412-01
Restaurant Manager
1412-02
Bar Manager
1412-03
Cafe Manager
1412-04
Canteen Manager
1412-05
Cafe, Bar and Snack-Bar Manager
1412-06
Catering Manager
1412-07
Production and Operation Manager, Restaurant
1412-08
Self-Service Restaurant Manager
1412-09
Discotheque Manager
1412-10
Refreshment Room Manager
1412-11
Tea Shop Manager
1412-15
Chef Manager
MASCO Code
1412-15
Compare
Chef Manager
Chef Manager are responsible for overseeing all aspects of their restaurant's culinary operations, including menu development, staffing decisions and day-to-day management of the kitchen. develop new recipes or refine existing recipes to ensure they meet the quality standards set by their company. train new employees on proper safety procedures and other important duties.
Alternative Names
Tasks
Performing related tasks
Managing, planning, scheduling and monitoring the assignments of other employees
Preparing budget estimates
Ensuring that the organization's operations comply with occupational health and safety regulations
Maintaining high standards of quality control, hygiene and health and safety
Training new employees on the company’s policies, procedures, and emergency response plans
Ensuring the dining room, kitchen, and food storage are in compliance with health regulations
ging a team of chefs and kitchen staff to ensure that food is prepared properly and served according to standards
Ensuring that food safety procedures are in place and followed at all times by staff
Maintaining inventory of food items and ordering new supplies when needed
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IAccomodation And Food Service Activities
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NAdministrative And Support Service Activities
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MProfessional, Scientific And Technical Activities
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HT-012-5:2011Food Preparation and Production Service
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HT-010-5:2012Food & Beverage Management
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0414Management and Administration
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1011Domestic Services
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1013Hotel, Restaurants and Catering
Skills
Asas
Active Listening
Proficiency in giving full attention to what other people are saying, taking time to understand the points being made and asking questions as appropriate.
Speaking
Proficiency in communicating effectively as well as convey information verbally and in a way that can understand.
Monitoring
Proficiency in monitoring/assessing performance of yourself, other individuals, or organisations to make improvements or take corrective action.
Service Orientation
ability in looking for ways to help people.
Management of Personnel Resources
proficiency in motivating, developing, and directing people as they work, identifying the best for the job.
Khusus
Costing Skills
Knowledgeable in total cost management concepts and terminologies.
Inventory Management
proficiency in the process of ordering, storing, using and selling a company's inventory.
Restaurant Management
proficiency in managing a restaurant.
Food Preparation
proficiency in preparing food for eating, generally requires selection, measurement and combination of ingrediets in an ordered procedure to achieve desired results.
Related Courses
